I used a mini donut maker, but you can use a standard size donut pan or a mini donut pan. If you are using the pan option, spray with non-stick spray and set aside. Pre-heat oven to 350 degrees.

With an electric mixer, whisk together your banana, sugar and egg until creamy and no banana lumps. Add in milk and vegetable oil.

In a separate bowl, combine your flours and baking soda. Slowly incorporate into the banana mixture until combined.

The easiest way to fill the donut pans is to transfer the batter into a large ziplock bag, and cut of one corner. Pipe the batter evenly, about 3/4 of the way full. You can also just use a spoon. Works great, just a bit more messy.

Bake for about 10-12 minutes, or until the donuts pop over the top of the pan, and are a golden brown.

Carefully remove from the pan, transfer to a cooling rack to cool completely before frosting.

Cream Cheese Glaze:

1/3 cup cream cheese

1/4 cup powdered sugar

Juice of one lemon

Directions:

In a small sauce pan, melt the cream cheese on low with the lemon juice. Stir constantly until smooth.

Remove from heat and add in the powdered sugar.

Dip your cooled donuts in the cream cheese glaze and transfer to a sheet of wax paper.